Suzie’s insanely delicious cake

Look what we got in the mail! Suzie made this amazing cake and sent it to us! It’s insanely delicious.

She warned me not to get carried away with garnishing it, but I just couldn’t help myself. It really doesn’t need a thing. Suzie’s cream cheese pound cake makes my mouth water just thinking about it.

She was kind enough to include the original recipe from Bon Appétit along with the cake. The cake is put into a cold oven, and then slowly bakes at increasing temperatures. She said you’ve got to follow the directions exactly, otherwise it won’t turn out. Here is the recipe as originally written.

Cream Cheese Pound Cake

1 cup (2 sticks) unsalted butter, room temperature

1 8-ounce block of cream cheese, room temperature

3 cups sugar

1 teaspoon salt

6 large eggs, room temperature

4 teaspoons vanilla extract

3 cups sifted all purpose flour

Butter and flour a 12-cup bundt pan. Using electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.